Ad
related to: rustic german bread recipe with fresh
Search results
Results From The WOW.Com Content Network
Description. Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. [2] It is noted for its long shelf life.
Rye Mischbrot. Mischbrot (German: [ˈmɪʃˌbʁoːt/] ⓘ, lit. ' mixed bread ') is German bread made from the mixture of wheat and rye flour with sourdough or yeast.It is known as "Grey bread" in some regions of Germany (e.g., parts of North Rhine-Westphalia, Bavaria and Hesse) or as "Black bread" in southern Germany, Austria, [1] and Switzerland.
Vienna bread. "Tin" Vienna bread, an Austrian version baked in a pan rather than the traditional oval shaped loaf. Type. Bread. Place of origin. Austria. Region or state. Vienna. Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century.
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Basler Brot (German: Bread of Basel), in Basel also Basler Laibli, is a bread traditionally made in the Swiss cantons of Basel-Stadt and Basel-Landschaft, but now popular in all of Switzerland. It is distinguished from other Swiss breads by a very soft, porous dough and a mealy, crunchy crust. [1] The age of the recipe is uncertain.
The Kaiser roll (Emperor roll, German: Kaiserbrötchen (German: [ˈkaɪ̯zɐˌbʁøːtçən] ⓘ), Slovene: kajzerica, Polish: kajzerka, Hungarian: Császárzsemle), also called a Vienna roll (Wiener Kaisersemmel; as made by hand also: Handsemmel), or a hard roll, is a typically round bread roll, originally from Austria. It is made from white ...
Röggelchen. Röggelchen (of German Roggen for rye) is a small pastry in the form of a double roll made from two pieces of dough. [1] Röggelchen are a common speciality in the Rhineland and in eastern Belgium. The rye content must be at least 50% of the flour. [2] The rye dough consists of a bread roll dough to which rye flour or sourdough is ...
Heißwecke. A Heißwecke, HICE-veck-ə, (plural: Heißwecken), also called a Heißewecke or Hedewig, is a traditional type of currant bun within the German-speaking region of Europe that goes back to at least to the Late Middle Ages. In North and Northwest Germany it is eaten before the beginning of the pre- Easter fasting period known as Lent ...